Oatmeal Cream Pies

By TrayH

Ingredients

• ~For Cookies:
• 1 c. (2 sticks) butter
• 2 c. flour
• 2 c. quick rolled oats
• 3/4 c. dark brown sugar
• 1/2 c. granulated sugar
• 1 tbsp. molasses
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• ~For Filling:
• 2 tsp. very hot water
• 1 (7 oz) jar marshmallow cream
• 1/2 c. (1 stick) butter (room temp- not melted) or shortening
• 1 c. powdered sugar
• 1/4 tsp. vanilla extract
• 1/4 tsp. salt

Details

Adapted from stephenandnat.blogspot.com

Preparation

Step 1

~For Cookies:

* Preheat oven to 350 degrees.

* In a large bowl, beat butter, sugars, molasses, vanilla and eggs until creamy.

* In a small bowl, whisk (or sift) together flour, salt, baking soda and cinnamon.

* Slowly add the dry mixture to the creamed mixture. Once incorporated, add the oats. Mix just until smooth.

* Drop dough onto ungreased baking sheets (or if you have parchment paper, line sheets with it) by the tablespoon.

* Bake for 10-12 minutes, or until the cookies begin to brown around the edges (they will look moist in the center, so don't overcook).

* Remove from oven and let cool on sheet for 2-3 minutes, then transfer to a wire rack to finish cooling (10 minutes or so).

* Prepare the filling by dissolving the salt in hot water in a small mixing bowl.

* In a large mixing bowl, combine marshmallow cream, butter or shortening, powdered sugar, and vanilla. Beat on medium high until fluffy (2-3 minutes).

* Add cooled salt water mix, beat well.

* Use knife or piping bag to spread filling on flat side of one cookie, press second cookie on top. Continue until remaining cookies and filling are gone.

* Place in an air-tight container and store in fridge.

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*Cookies tend to taste more flavorful the next day after they have melded together.